Summer Corn Salad

By courtneyepowell

Ingredients

• 2 1/2 ounces smoked bacon, rind removed, cut into 1/4-inch cubes (3/4 cup)
• 2 ears fresh corn, shucked
• 4 ripe multicolored heirloom tomatoes, cored, quartered, and chopped
• 1 large ripe avocado, halved, pitted, peeled, and cubed
• 2 ounces feta cheese, crumbled (1/2 cup)
• 2 small scallions, white part only, trimmed, peeled, and cut into thin rings
• 1/2 cup plain low-fat yogurt
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon fine sea salt
• Coarse, freshly ground black pepper

Details

Servings 4
Adapted from runnersworld.com

Preparation

Step 1

In a large skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels and blot to absorb fat.

Cut off the wide ends of the ears of corn, stand the ears on the flat end, and use a sharp knife to cut off the kernels. Place the kernels in a large bowl. Add the bacon, tomatoes, avocado, feta, and scallions to the corn. Set aside.

In a jar, combine the yogurt, lemon juice, and salt. Seal the jar and shake to blend. Toss the salad with just enough yogurt dressing to coat the ingredients lightly and evenly. Season with black pepper.